These Raspberry Almond Shortbread Thumbprint Cookies are simply delicious and they definitely need to find a place on your holiday cookie tray!
Ingredients
2 cups + 2 Tbsp (300g) all-purpose flour*1/4 tsp salt
1 cup (226g) unsalted butter, cold and diced into 1 Tbsp pieces
2/3 cup (140g) granulated sugar
1/2 tsp almond extract
1/2 cup seedless raspberry jam
Glaze (optional)
1 cup (124g) powdered sugar
1 tsp almond extract
2 - 4 tsp water
Instructions
- For the cookies: Preheat oven to 350°F (180°C). In a mixing bowl whisk together flour and salt, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar until combined (it will take a minute or two since the butter is cold).
- Mix in almond extract then add in flour blend until mixture comes together (it will take a bit of mixing since the butter is cold, so be patient, it will seem really dry and crumbly at first).
- Shape dough into 1-inch balls, about 1 Tbsp each, and place 2-inches apart on ungreased baking sheets.
- Make a small indentation with thumb or forefinger in each cookie (large enough to fit 1/4 - 1/2 tsp of jam). Fill each with 1/4 - 1/2 tsp jam.
- Chill in refrigerator 20 minutes (or freezer for 10 minutes). Bake in preheated oven 14 - 18 minutes.
- Cool several minutes on baking sheet then transfer to a wire rack to cool.
- For the glaze: Whisk all glaze ingredients together in a small mixing bowl, adding enough water to reach desired consistency.
- Pour or spoon mixture into a sandwich size resealable bag, cut a small tip from one corner and drizzle over cool cookies. Let set at room temperature then store in an airtight container.
This article and recipe adapted from this site
